This time of year, it’s tempting to eat candies and chocolates loaded in sugar—but there are plenty of ways to get your chocolate fix without the blood sugar spike. Enter my Decadent Single-Serve Pomegranate Chocolate Tart. Yes, it’s a mouthful, but in a good way.
This healthy-yet-indulgent tart is:
- High in magnesium via cacao
- Low in sugar
- Filled with healthy fats and fiber
- Topped with healing pomegranate seeds
This decadent tart is packed with healing (and delicious) pomegranate seeds. As I’ve shared before, I first became interested in this amazing fruit when my Persian friend told me that in her native home of Iran, women use pomegranates for both fertility and to treat and prevent breast cancer. Pomegranate seeds are rich in lignans which provide antioxidant, anti-cancer and estrogen effects. I go deep into the healing benefits of pomegranate seeds on hormones in this article.
Cacao is another hormonal superfood, providing incredible amounts of balancing minerals like magnesium, iron, copper and manganese. Make sure your cacao contains at least 70% cacao or higher.
Want more cacao-based recipes? Try the Velvet Cacao Truffles, Cacao Mushroom Elixir, Chocolate Addiction Smoothie with Avocado and Cacao Powder, and Pomegranate Dark Chocolate Bark.
Tips
- This tart only takes 27 minutes to make but it does need an additional hour to set before serving.
- Use hot filtered water to soak the cashews before blending to make your cashew cream.
- If you are sensitive to caffeine, this tart is best enjoyed in the afternoon for a mood-boosting pick me up due to the caffeine content in cacao.
- ¼ cup raw cashews
- 4 pitted dried dates, soaked in ⅓ cup hot water
- 1 tablespoon whole flax seeds
- 1 tablespoon whole shelled pumpkin seeds
- ⅓ cups blanched almond flour
- 1 tablespoon cacao powder
- Pinch of sea salt
- ¼ cup filtered water
- ⅓ cup dairy-free dark chocolate or chocolate chips
- 2 tablespoons fresh pomegranate juice
- ¼ cup pomegranate seeds, for topping
- Cover raw cashews with hot filtered water.
- Add pitted dried dates to a separate small mixing bowl. Soak in hot filtered water.
- Add flaxseeds and pumpkin seeds to a personal blender or spice grinder and grind until fine. Mix with the almond flour, cacao powder, and sea salt.
- Add dates and water from soaking into a small blender. Blend until smooth. Add date paste to flour mixture and mix well to moisten. Press crust mixture into the bottom of a 4-inch tart pan. Refrigerate while preparing filling.
- Drain cashews from water and add to a food processor with filtered water. Blend until creamy.
- Melt dairy-free chocolate chips in a double boiler, about 7 minutes. Once melted, gradually stir in cashew cream and fresh pomegranate juice.
- Remove crust from the fridge and immediately pour filling evenly over crust. Sprinkle the top with fresh pomegranate seeds. Refrigerate for 1 hour until filling is firm and enjoy.
- Store tart covered in refrigerator. Best enjoyed within 2 days.
Find more hormone-balancing recipes in Overcoming Estrogen Dominance
In Overcoming Estrogen Dominance, my goal is to empower and give you the tools to take control of your hormones and health.
More than 70% of women experience estrogen dominance. The symptoms range from lumpy and fibrocystic breasts to thyroid nodules, hot flashes, fibroids, uterine polyps, painful, heavy, or irregular periods to infertility and miscarriages, from mood swings to insomnia, weight gain to fatigue.
In Overcoming Estrogen Dominance, I give women a roadmap to reverse estrogen dominance using food, herbs, supplements and natural protocols to rebalance hormones. You’ll also find easy, hormone-balancing recipes that are free of gluten, dairy, soy, corn, eggs, and nightshades. These recipes are highly anti-inflammatory, low in sugar, and made with powerful medicinal ingredients to help heal your body naturally.
To get your copy of Overcoming Estrogen Dominance, go here.